On the menu March 28th: Spinach & ricotta nudi – the original “pasta”, predating gnocchi, served with sage brown butter. Beet Caprese salad – a winter version of the salad, with beets instead of tomato. Char blue prime rib roast with whole grain mustard jus & horseradish aioli, triple cooked potatoes, honey & thyme glazed carrots, bacon cheddar popovers. Finished off with apple tart tatin – with freshly made caramel sauce.
Mar. 28